CHINESE SMOKED CHICKEN RECIPE

CHINESE SMOKED CHICKEN RECIPE 

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⭐ INGREDIENTS

A. Whole Chicken

• 1 whole chicken (about 3–3.5 lbs), patted dry

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B. Chinese Aromatic Brine (Base Flavor)

• 6 cups water

• 1/3 cup soy sauce

• 3 tbsp dark soy sauce

• 1/4 cup Shaoxing wine

• 3 tbsp sugar (or rock sugar)

• 1 tbsp kosher salt

• 1 star anise

• 1 cinnamon stick

• 3 slices ginger

• 4 cloves garlic, smashed

• 2 bay leaves

• 1 tsp Sichuan peppercorns (optional for numbing aroma)

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C. Tea-Smoking Mixture (Dry Smoke Bed)

(This creates the signature Chinese smoky aroma.)

• 1/2 cup white rice

• 1/2 cup brown sugar

• 1/4 cup loose-leaf tea (jasmine, oolong, or lapsang souchong)

• 2 tbsp soy sauce–dried tangerine peel (optional but authentic)

• 2 tbsp raw peanuts (optional, old Beijing method)

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D. Final Glaze (for color & shine)

• 1 tbsp sesame oil

• 1 tbsp honey

• 1 tbsp soy sauce

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🔥 STEP-BY-STEP COOKING METHOD

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1. Brine the Chicken (Flavor Foundation)

Simmer all brine ingredients for 5 minutes, cool fully, then submerge chicken.
Brine 6–12 hours in the refrigerator.

Purpose:

• Firms the skin

• Keeps the meat juicy during smoking

• Infuses deep soy–spice flavor

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2. Air-Dry the Chicken (Essential for Perfect Skin)

Remove from brine and pat dry.
Place on a rack uncovered in the fridge for 4–12 hours.

This step ensures:

• Skin becomes drier, producing the signature lacquered look

• Smoke adheres more evenly

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3. Pre-Cook the Chicken (Traditional Chinese Method)

Place the chicken on a steamer rack.
Steam for 25–30 minutes, until skin tightens and the meat begins to cook.

Why steam first?

• Prevents over-smoking

• Gives that silky, tender Chinese poultry texture

• Ensures even cooking

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4. Prepare the Tea-Smoking Bed

Line a wok or smoker pan with foil.

Spread the smoking mixture:

• rice

• tea

• sugar

• aromatics

Place a wire rack above it.

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5. Smoke the Chicken

Heat wok over medium-high until mixture begins to smoke.
Reduce heat to medium-low.

Place chicken on the rack, cover tightly, and smoke 18–25 minutes.

Rest chicken 10 minutes afterward.

Aromas produced:

• tea provides floral, roasted notes

• sugar caramelizes and darkens the skin

• rice gives a clean, non-harsh burn

• spices add warm perfume

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6. Finish the Skin

Brush lightly with the glaze and briefly place under a broiler or hot oven (450°F / 230°C) for 3–5 minutes.

This develops:

• mahogany, glossy color

• crisp-tender skin

• slight sweetness

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🍽️ HOW TO SERVE CHINESE SMOKED CHICKEN

• Slice into thin bone-in segments (traditional Chinese service)

• Or carve Western-style

• Serve with:

  • scallion–ginger dipping sauce

  • chili crisp

  • sweet soy dipping sauce

  • pickled cucumbers

Great served hot, room temperature, or chilled.

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⭐ CHEF'S NOTES & HIGH VALUE TIPS

1. For richer color:

Add 1 tsp dark soy to the glaze.

2. For deeper smokiness:

Use lap­sang souchong tea for natural pine-smoke aroma.

3. For ultra-juicy meat:

Steam to 150°F internal temp, smoke to 165°F.

4. Want restaurant-style crisp skin?

Blow-dry with a fan for 20–30 minutes before smoking.

5. Avoid bitter smoke:

Never let sugar burn too hot — control the heat.

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🔥 VARIATIONS

Sichuan-Style

Add:

• 1 tsp Sichuan peppercorn

• 1 tbsp chili flakes

• 1 tbsp doubanjiang rubbing paste under skin

Cantonese-Style

Increase:

• ginger

• Shaoxing wine

• honey glaze

Beijing/Hunan Rustic Style

Smoke longer (30–40 min) for stronger flavor.

OTHER RECIPES

SMOKED CHICKEN RECIPE INGREDIENTS

• 6 tbsp. soy sauce
• 3 tbsp. hoisin sauce (or catsup)
• 2 tbsp. dry white wine
• 1 green onion, chopped
• 1 tbsp. brown sugar
• 1 tbsp. finely minced ginger
• 1 tsp. liquid smoke flavoring
• 1 cooking bag
• 1 (3 3/4 lb.) chicken
• Green onions, sliced
• Steamed rice

SMOKED CHICKEN RECIPE INSTRUCTIONS 

Combine first 7 ingredients in cooking bag. Add chicken and seal tightly. 

Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or overnight, turning bag occasionally. Preheat oven to 350 degrees. Set bag with chicken on baking sheet. Cut 5 small vents in top of bag. Bake until chicken is tender and brown, about 1 hour and 15 minutes. 

Remove from oven and cool slightly. Open bag and pour juices into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices over chicken. Garnish with green onions. Serve with rice, passing remaining juices separately. Cool. Enjoy the CHINESE SMOKED CHICKEN RECIPE !!!

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